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Author Notes: This is one of the most versatile condiments on the face of the earth, and there are as many recipes for it as there are Southern cooks, because we all have one. It's great with pork -- try glazing pork chops just before they come off the grill, or adding a big dollop to stock or white wine when you braise a pork shoulder roast, or spreading it on a ham sandwich with some good, strong cheese. It's a nice counterpoint to grilled or broiled chicken. And in the quintessential Southern appetizer, you can dump several spoonsful over a block of Philadelphia cream cheese and surround it with crackers. (Or, if your tastes don't run as plebian as Philly CC, put it over some chevre.) It makes a nice addition to a medley of fruit dips. And I even like it slathered on toast. It lasts a good long while in the fridge; I always seem to use it up before it goes bad. - Kayb
Makes about a pint
- 8 ounces pineapple preserves
- 8 ounces apricot preservews
- 2 tablespoons hot Thai horseradish (if using regular horseradish, you may want to use more; season to your own "horsey" taste)
- 1 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 2 tablespoons brown or turbinado sugar
- 1/2 teaspoon kosher salt
- Combine all ingredients in a small saucepan. Bring to a simmer. Taste and correct seasonings.
- This recipe was entered in the contest for Your Best Recipe with Horseradish
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